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These muffins were incredible. I don’t know what happened, but they turned out super moist, fluffy, and just plain tasty. The blueberries were sweet, rich, and full of flavour. The tart lemon complemented the rich, sweet flavours well. All I gotta say is this recipe is a keeper.

Not gonna lie, I totally got melted-blueberry stains all down my shirt when I ate one of these. That stuff does not come out! Such a grubby pup! Recipe adapted from Martha Stewart.

Lemon Blueberry Muffins

6 tbsp softened, unsalted butter

1/2 cup packed brown sugar

1/2 cup liquid honey

2 eggs

1 tsp vanilla

juice of one lemon

1 cup milk

3 heaping cups flour

3 tsp baking powder

1 tsp salt

2 tsp cinnamon

2 cups blueberries

Directions:

Grease a standard muffin tin and pre-heat oven to 375 degrees.

Beat softened butter until fluffy. Beat in eggs, one at a time, followed by brown sugar, honey, and vanilla. Stir in lemon juice and milk. In a separate bowl, mix together flour, baking powder, salt, and cinnamon. Add wet ingredients to dry, and mix vigorously. The batter will be too thick to beat, so this must be hand mixed, old-fashioned like!

When batter is smooth and fully incorporated, mix in blueberries, careful not to squish them and bleed your muffins blue. Scoop 1/3 cup amounts of batter into each muffin tin compartment. Bake for 30-35 minutes, or until tops are slightly golden and a toothpick comes out clean.